Luscious Chocolate Pudding

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Simple and sublime— this is wonderful as is, but if you’d like to gild the lily, top each serving with a spoonful of lightly sweetened whipped cream and shaved chocolate. This recipe makes about three and three-quarters cups and serves between four and six people.

Helga

Luscious Chocolate Pudding

Adapted from AllChocolate.com
Yield: 3 ¾ cups aprox.
Servings: 4-6

Ingredients:
1 3/4 cups whole milk
1/4 cup heavy cream
1/2 cup granulated sugar
1/4 teaspoon of salt
6 ounces Bittersweet Hershey’s baking chocolate
6 large egg yolks
1 teaspoon pure vanilla extract

Preparation:

1. Bring the milk, cream, sugar, and salt just to a boil over medium-high heat in a large saucepan, whisking until the sugar is dissolved.
2. Remove the pan from the heat and add the chocolate. Let stand for 2 minutes, then whisk until smooth.
3. Whisk together the yolks and vanilla in a medium bowl. Slowly pour the milk mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over medium-low heat, whisking frequently at first and constantly when it begins to thicken; for about 8 minutes, until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it. Do not allow the mixture to boil.
5. Pour through a fine strainer set over a large glass measuring cup or bowl.
6. Let stand at room temperature, whisking frequently to keep a skin from forming, until room temperature.
7. Transfer the pudding to 4 serving bowls and refrigerate, tightly covered, for at least 2 hours or until thoroughly chilled and set, and up to 2 days.

Note:

• If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity – the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.

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This post is also available in ESPAÑOL (SPANISH)